Que Vera Vera

2 oz Gin (London Dry Gin)
1 oz Aloe vera liqueur, Chareau
1 oz RinQuinQuin a la Peche
1 Kumquat (whole fruit)
Instructions

Stir gin, Chareau, Rinquinquin w/ ice; strain into coup. Flame the Kumquat over coupe (squeezing Kumquat into flame), then drop into glass

Notes

This is a really unusual drink, light and nearly clear with only a very light peach color. Not sweet, not dry, but with abundant hard-to-describe flavors from the aloe liqueur and the peach/wine quinquina. Overall there is some aloe, dill, melon, hints of mint with some lingering Wrigley's gum backbone/finish.

I used Hayman's London Dry Gin for its lemon peel character. I have fresh ripe Kumquat's on a small potted tree, and the fruit definitely add to the flavor, aroma and presentation.

History

This appears to be an adaptation of earlier aloe containing cocktails, but the lineage is unclear.

Yields Drink
Authenticity
Unknown
Creator
unknown
Source reference

Found on RinQuinQuin's website at https://www.distilleries-provence.com/en/blog/que-vera-vera-n292 Appears to be an adaptation of various cocktails that employ aloe and possibly verjus.

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4 stars
(2 ratings)
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Personal Item

1 oz Rye, Rittenhouse
1⁄2 oz Grappa
1 1⁄2 oz Amaro, Jefferson Amaro Importante
1 twst Lemon peel (as garnish)
Instructions

Stir; strain; up; garnish.

History

A tribute to friends who bring hootch back to me from their travels (in this case, Jefferson Amaro and Nonino Sauvignon Grappa from Italy).

Picture of Personal Item
Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
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Body Shop

1 oz Fernet Branca
1 oz Campari
1⁄2 oz Ginger-Honey Syrup
1⁄2 oz Lemon juice
1⁄8 oz Islay Scotch (As float)
Instructions

Shake with ice, strain into a rocks glass with fresh ice, and float 1/8 oz Laphroaig Scotch. The honey-ginger syrup can be made on the fly by muddling 2 small coins of ginger in 1:1 honey syrup.

Notes

Drink came about in Oaxaca and finalized at home.

History

During a bar shift in Oaxaca, I had a local bartender who said that he preferred more bitter drinks. I got creative given the limited liqueur and syrup bottles on hand. For one of the drinks, I ended up making a ginger for passion fruit riff on the Clown Car (using lime juice since we lacked lemon) that reminded me of a Ferrari crossed with a Penicillin. A few days after returning home, I recreated this flavor profile using the lemon juice that I lacked and ended up floating a smoky Scotch on top as an accent. Since the two drinks that it reminded me of were named after a car and a fix-it, I dubbed this the Body Shop.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Casa Convite, Oaxaca, Mexico based out of Boston
Source reference

https://cocktailvirgin.blogspot.com/2023/02/body-shop.html

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Not yet rated
Average rating
4.5 stars
(4 ratings)
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Level Up

1 oz Apple brandy, Lairds Bonded
1 oz Islay Scotch
3⁄4 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄4 oz Nocino
1⁄4 oz Cynar
2 ds Chocolate bitters, Scrappy's Chocolate
1 twst Orange peel (as garnish)
Instructions

Stir; strain; up; garnish.

Notes

Here I used Macleod's Islay Scotch. If you're using a more aggressively peaty Scotch, you'll likely find a ratio of 3/4 Scotch to 1 1/4 apple brandy (or even 1/2 : 1 1/2) may be more balanced.

History

Winner of the Reddit Original Cocktail Competition - February 2023 (walnut and cocoa)

Picture of Level Up
Craig Eliason
Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.reddit.com/r/cocktails/comments/10ql2wp/original_cocktail_c…

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Smooth and tasty. ETA 2nd time with blended Scotch (by accident) and Punt. Went a little shy on Cynar. Cherry and walnut flavors. Nice but missed peat.
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Shawn C commented on 11/11/2024:

Quite nice. I used Laphroaig 10 yr Scotch, Il Mallo Nocino, and Fee Aztec chocolate bitters. There was peat up front, with an approachable blend of the chocolate raisin vermouth notes, Cynar bitterness, and black walnut. The apple brandy provided more of a support role, broadening the palate of the rest.

Burnt Ends

1 1⁄2 oz Brandy
3⁄4 oz Limoncello (Luster Lavender Limoncello)
1 oz Damiana Liqueur
3⁄4 oz Lime juice
3 ds Lemon bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Another fantastic dinner of pork belly Burnt Ends from ZEF BBQ.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Urbano

1 1⁄2 oz Bourbon, Woodford Reserve
3⁄4 oz Averna
3⁄4 oz Aperol
1 ds Peychaud's Bitters
1 ds Fennel bitters
Instructions

Shaken or stirred. Serve in double old fashioned glass over single cube/sphere. Orange peel optional.

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Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Shawn C commented on 3/25/2023:

Is there a particular brand or recipe for the fennel bitters?

Death Valley at Sunset

2 oz Blanco tequila (avocado oil-washed)
1⁄4 oz Ancho Reyes chile liqueur
1 oz Papaya (papaya puree)
3⁄4 oz Don's Mix (use honey syrup)
3⁄4 oz Lime juice
Instructions

Shake, coupe, chile salt rim. Use 1 to 4 oil to liquor ratio when fat washing.

Yields Drink
Authenticity
Authentic recipe
Creator
Shannon Mustipher
Source reference

Tiki, Modern Tropical Cocktails pg 46 by Shannon Mustipher

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From other users
  • Excellent — ★★★★★
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Shiner

1 1⁄2 oz Japanese Whisky, Suntory Toki blended
1 oz Damiana Liqueur
3⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Lemon juice
1⁄2 oz Ginger syrup
Instructions

Shake with ice and strain into a frozen coupe glass.

History

"Shiner" is a reference to a wine bottle without a label. The winemaker simply writes on the bottle the year and blend of the wine.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails
No similar cocktails found.
Shawn C commented on 3/24/2023:

Nice, somewhat sweet blend of Japanese whiskey, mild herbal notes of Damiana along with plentiful ginger. Overall sweet character is balanced somewhat by the lemon juice.

Film Noir

1 1⁄2 oz Pisco, Capel
1 oz Damiana Liqueur
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Amaro Lucano
1⁄2 oz Orgeat
1⁄2 oz Lavender syrup
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Currently watching a 1945 film noir classic, "Mildred Pierce" ..... one of the best.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Shawn C commented on 2/04/2023:

I haven't tried the posted volumes/proportions so I am not posting a rating. It is a large volume for my standard coup glasses, 5 oz before ice dilution. More problematic is that the recipe is very sweet with 1 oz of syrup along with other sweet components. There are a lot of big competing flavors here as well.

I lacked lavender syrup, so I used 1/4 oz R&W Creme de Violette as a sub, along with 1/4 oz Orgeat. Despite cutting the syrupy components in half, this was still much too sweet for my tastes. The overall flavors were pleasant, although intense. I am wondering what the result would be skipping the syrups altogether? The orgeat even in small amounts is assertive and seems to overwhelm other aspects. The Lucano/Damiana/Cocchi Americano flavor trio seems promising in its own right, which is what attracted me to this recipe in the first place.

Bison Rut

2 oz Bison grass vodka
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Passion fruit liqueur (Chinola passion fruit liqueur)
Instructions

Stir with ice, strain into Nick & Nora glass.

Notes

A very simple cocktail that doesn't require any adornment. This was a natural combination: passion fruit liqueur's distinctive flavor, some sweetness with mellow ancho flavor and spicy heat, plus the vanilla of the bison grass vodka.

History

I had an experience some years ago tent camping with small children, when a small bison herd wandered into our camp at daybreak during rut. I grew up with cattle, so keeping the bison from the kids' tent, while not riling the agitated/amorous bulls was a reasonable challenge/adventure. (Spoiler/hint: guide the curious females where you want them to go, stay well clear of the bulls.) Fortunately the more aggressive mature bulls were busy engaging one another while I conducted the bulk of the herd around the campsite.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Shawn C., Fresno, California
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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